Looking for an easy breakfast recipe that will amaze your taste buds? Look no further than these Dutch baby pancakes!
Made in a hot oven, these pancakes are fluffy and delicious. All you need is a few minutes to prep and you’ll have breakfast ready in no time.
You can easily whip them up in just a few minutes. Plus, they’re fluffy and amazing, perfect for breakfast or brunch. Give this recipe a try today!
If you’re looking for a quick and easy breakfast dish, Dutch Baby Pancakes are the best option for you!
The laziest and most delicious pancake recipe. Why lazy? Because you don’t need to stand at the stove to bake a Dutch Baby pancake.
Mix the dough, pour it into a hot skillet, and put it in the oven. All that remains is to make coffee and place the plates on the table.
Why is it called a Dutch baby?
The Dutch baby pancake is named after the German word ” Deutsche Pfannkuchen.” This means “German pancake.”
However, it is unclear how this word came to be used for this particular recipe. One theory is that early settlers in the United States called it “Dutch” because they were unfamiliar with the German language.
But no matter what, we are just glad this delicious breakfast dish has a name!
What does it taste like?
Dutch Baby pancakes taste less like pancakes and more like a thick custard – sweet, creamy and firm.
Add sliced fruit, powdered sugar, and/or maple syrup to make a great festive breakfast.
Tools you will need
- Blender – any blender will work for this recipe.
- An oven-safe skillet – use seasoned stainless steel or cast-iron
- Spatula – use it to scrape down the sides of the bowl
- Hot Mitts – use them to transfer the preheated skillet in and out of the oven
Tips for Making Dutch Baby Pancakes
- The oven and dishes you use to bake this pancake must be well preheated. This is important for the pancake to rise correctly.
- The best pans for such a dish are cast iron pans with cast handles. They heat up well and conduct heat evenly.
- All ingredients must be at room temperature; otherwise, your batter may become lumpy.
- Feel free to double or triple the amount of ingredients to make a pancake for more people.
- Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.
Can I Make the Dutch Baby Pancake Batter in Advance?
To save time, you can prepare the batter the night before and put it in the refrigerator. In the morning, bring the batter to room temperature. This usually happens while the oven is heating up.
How to Serve Dutch Baby Pancakes
When the pancake is ready, remove the pan from the oven. The pan is hot, don’t forget the oven mitt!
Take out the pancake with a thin spatula and place it on a large plate. After you take it out of the oven, it may settle slightly.
Serve your Dutch baby pancake with various sweet additives: syrup, jam, and/or condensed milk.
Decorated with fruits, powdered sugar, chocolate, or vegetables with sauces, it all depends on your desire.
It will be delicious any way you choose, and you will have a wonderful breakfast on your table that will please both children and adults.
Dutch Baby Recipes
If you’ve enjoyed this recipe, you don’t want to miss the recipes I’ve shared below. They’re great alternatives to the standard Dutch Baby Pancake featured here.
Let’s Sum Up these Dutch Baby Pancakes
The next time your crew craves pancakes, serve something new and exciting like this Dutch baby pancake recipe.
Do you like the recipe? Don’t forget to like it and share it with your friends.
Dutch Baby Pancake
Looking for an easy breakfast recipe that will amaze your taste buds? Look no further than these Dutch baby pancakes!
Made in a hot oven, these pancakes are fluffy and delicious. All you need is a few minutes to prep and you'll have breakfast ready in no time.
You can easily whip them up in just a few minutes. Plus, they're fluffy and amazing, perfect for breakfast or brunch. Give this recipe a try today!
If you're looking for a quick and easy breakfast dish, Dutch Baby Pancakes are the best option for you!
Ingredients
- ½ cup all-purpose flour
- 3 large eggs, room temperature
- ½ cup whole milk, room temperature
- ½ tsp ground cinnamon
- ½ tbsp vanilla
- 1 tbsp sugar
- ½ tsp salt
- 3 tbsp unsalted butter, cut into chunks
- sliced fruit (optional)
- powdered sugar (optional)
- maple syrup (optional)
Instructions
- Place top oven rack just above the center position and preheat oven to 425°F.
- Combine the flour, eggs, milk, cinnamon, vanilla, sugar, and salt in a medium bowl and stir until just combined.
- Pour the batter into a blender and blend until aerated and no clumps remain, approximately 1 minute.
- Use the butter to thoroughly grease the exposed surface of the skillet and then place in the hot oven just until melted.
- Remove the skillet from the oven and carefully swirl to ensure the butter is evenly distributed across the bottom of the skillet.
- Pour the blended batter into the center of the hot skillet and place in the hot oven. Cook until the edges are puffed up and golden brown, approximately 20 minutes.
- Turn off oven and allow the skillet to remain in the oven for 5 additional minutes.
- Remove from oven and cool for a couple of minutes before slicing.
- Serve immediately topped with fresh fruit, powdered sugar, and/or maple syrup, if desired. Enjoy!
Notes
This is one of the recipes that seems like it is going to much more complicated than it actually is. However, there are a few considerations to keep in mind before you get started…Please know the size of your skillet matters in this case. You will need a 10-inch well-seasoned cast iron or other oven-safe skillets to prepare this recipe as written.
In addition, you’ll want to make sure the eggs and milk are room temperature before using, so plan to let them rest at room temperature for approximately 20-30 minutes before preparing the batter.Although it may seem easier to skip Step #2 (above) and blend all the batter ingredients in a blender from the outset, it is much easier to incorporate all the flour into the batter by pre-mixing it in a bowl, as described, first. Finally, the actual cook time may vary depending on individual oven differences. As tested, the results shown were achieved after 20 minutes, followed by an additional 5 minutes once the oven was turned off.
For best results, check after 16-17 minutes and adjust the final cook time accordingly. Testing Notes: Do not stir or swirl the hot melted butter into the batter once you pour it into the skillet. This will cause fissures in the pancake where the hot butter “breaks up” the batter. Allowing the batter to push the melted butter to the edges of the skillet as it spreads out will yield more uniform results.Tip: Omit or reduce the sugar in the batter if topping with pancetta, bacon, eggs, fresh herbs, and/or other savory toppings.